Ingredients
- Chicken thighs (boneless, skinless) – 1.5 lbs
- Broccoli florets – 4 cups
- Bell peppers (sliced) – 2, assorted colors
- Red onion (sliced) – 1 medium
- Teriyaki sauce – 1 cup
- Sesame oil – 2 tablespoons
- Sesame seeds – 1 tablespoon
- Green onions (chopped, for garnish) – 2
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Step 2: In a large bowl, toss the broccoli florets, bell peppers, and red onion with sesame oil. Spread the vegetables in a single layer on the prepared sheet pan.
- Step 3: Cut the chicken thighs into 1-inch pieces. In the same bowl (no need to clean it), toss the chicken pieces with teriyaki sauce, ensuring they are well coated.
- Step 4: Arrange the marinated chicken evenly over the vegetables on the sheet pan.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Step 6: Garnish with sesame seeds and chopped green onions before serving.
Notes
- For optimal flavor, let leftovers cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, stirring occasionally, to prevent the chicken from drying out.
- Serve over rice or quinoa to soak up the delicious teriyaki sauce from the pan!
- For easier cleanup and even cooking, don't overcrowd the sheet pan; use two pans if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American